Detection and Enumeration of Lactic Acid Bacteria, Acetic Acid Bacteria and Yeast in Kefir Grain and Milk Using Quantitative Real-Time PCR

Brazilian kefir: structure, microbial communities and chemical composition

(2012) Karina Teixeira Magalhães et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Review: Functional Properties of Kefir

(2011) Zeynep B. Guzel-Seydim et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain

(2011) Alleson Dobson et al.   FEMS MICROBIOLOGY LETTERS

Identification of microbial flora in kefir grains produced in Turkey using PCR

(2011) TUĞBA KÖK TAŞ et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Characterization of the yeast ecosystem in grape must and wine using real-time PCR

(2010) K. Zott et al.   FOOD MICROBIOLOGY

Application of quantitative real-time PCR for enumeration of total bacterial, archaeal, and yeast populations in kimchi

(2010) Eun-Jin Park et al.   JOURNAL OF MICROBIOLOGY